Warm Bean and Tomato Salad with Basil

Serving Size : 2   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 pound Green Beans -- ends removed [250 g]
3 tablespoons Olive Oil [38 g]
2 each Large Dry Shallots -- chopped
1 tablespoon Balsamic or Red Wine Vinegar
1 cup Chickpeas -- drained 19oz [532 g]
2 each Tomatoes, seeded -- chopped
2 tablespoons Fresh Basil -- chopped
1 tablespoon Lemon Juice -- fresh
Salt
Freshly Ground Black Pepper

* You can use 1 teaspoon of dried basil instead of the fresh stuff.

Remove the ends from the beans and cut into 1 12 inch lengths. Cook in
boiling water until just tender, about 5 - 7 minutes. Drain well.

Meanwhile heat one tablespoon of oil in a large frypan over medium heat;
cook the shallots until softened, about 2 minutes. Add balsamic vinegar
and cook until liquid is reduced. Drain chickpeas and stir in chickpeas
and green beans; cook until heated through, about 2 minutes. In a serving
bowl, combine the bean mixture with tomatoes, olives and basil. Whisk
together the remaining oil with lemon juice and pour over salad; season
with salt and pepper to taste. Serve warm or at room temperature. Serves 2
as main course, 4 as side dish. From The Gazette, 91/03/06.